Pots de Creme a l’OrangeCreamy, dreamy, and delightful ... with a hint of orange.Serves 12Ingredients:Ree | The Pioneer WomanDesserts12 ounces, weight Semi-Sweet Chocolate Chips4 whole Eggs1 Tablespoon Grand Marnier, More To Taste1 dash Salt1 cup Very Hot Strong CoffeeFresh Whipped Cream, For ServingThinly Sliced Orange Peel, For GarnishInstructions:Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.
Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth.
Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.
Top with plenty of sweetened whipped cream, then garnish with sliced orange peel.Prep time: PT2H

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Pots de Crème a l’Orange

Note: It snowed overnight and I’ve been at the mercy of spotty internet today. Sorry for the chocolate delay!

This is a variation on a pots de creme recipe I posted waaaaaay back in the first year or so of my cooking blog, and it’s always been one of my favorite chocolate treats. Pots de creme is creamy, dreamy, and out-of-this-world rich and delicious, and this blender version is such a piece of cake with deliciously impressive results, man.

I love tacking “man” onto the end of things I say sometimes.

The peace of the Lord be always with you.

And also with you, man.

I don’t know, it just cracks me up.

Mama, what’s for dinner?

Fried chicken, man.

This is especially hilarious if you’re answering a three-year-old girl.

So here’s how you make the basic pots de creme…with an orange twist. Add a bag of chocolate chips to a blender.

Crack in four eggs…

Sprinkle in a little salt, then add a couple of tablespoons of Grand Marnier.

Normally, I’ll add a couple of teaspoons of vanilla here to keep it nice and kid-friendly, but the orange liqueur really gives it a love citrus edge, with just a hint of sass.

Just kidding on that sass part.

Pulse the mixture a few times to blend it together…

Then grab some very hot coffee—as in, hot-hot—and slowly drizzle it through the hole in the blender lid while the blender’s on. The coffee will heat the eggs and create something utterly miraculous.

Blend until it’s smooth, then turn off the blender.

Pour the mixture into some small mason jars or demitasse cups or champagne glasses or any other adorable vessel you can find.

Put ’em on a tray, then put the tray in the fridge to chill them until they’re cold and set.

And the world, once again, is a kind, happy, delicious place.

Top each one with plenty of whipped cream…

If you went the orange route, lay a couple of strips of orange peel on top of each one.